Dried Breads

Croûtons

This page first published: Aug 6, 2010 · Updated: May 6, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Croûtons are small, seasoned, crisp cubes of bread, used typically as a garnish for soups or salads. Some people like eating them as snacks out of hand. They are made from unsweetened, leavened bread, with or without crust the crust left on. They are generally made from stale or leftover bread, otherwise can soak up…

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Hollow Biscuits

Hollow Biscuits are small, dried breads made in England. A pale gold colour, they are similar to a rusk in texture, but in shape they look like irregular doorknobs. They have a crunchy crust with a hollow centre. They are traditionally buttered, and served with jam or cheese. Some recommend them with potted meats as…

Tagged With: Dried Breads, English, English Food, Norfolk, Norfolk Food

Pretzels

This page first published: Jan 13, 2004 · Updated: Dec 13, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Pretzels started out as bread, and many still are, though the vast majority of pretzels now sold in the world are probably better called snack food. A bread Pretzel is rather like a bagel that got itself in a knot, being a shaped, chewy bread. To make bread pretzels, the yeast-raised bread is shaped, and…

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Rusks: Toasted Dutch bread

This page first published: Jul 31, 2005 · Updated: May 6, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Rusks are small flat, circles of dry, toasted bread made in the Netherlands. They are more like a biscuit than a bread, as they are twice-baked. They are very crispy and fragile, with a texture like extra-dry toast. Rusks are made from flour, baking powder, butter, egg, salt and either milk or water. The ingredients…

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Sippets

This page first published: Jun 27, 2004 · Updated: May 6, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Sippets are small pieces of dried toast or fried bread. The slices of bread are toasted or fried, then cut into small cubes or into small triangles. History Notes Sippets were a precursor to croutons. They were sometimes put at the bottom of saucy, baked dishes so they could absorb some sauce. They were popular…

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Dried Breads

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